Add broth, coconut milk, and peanut butter, stirring to blend in peanut butter. Bring mixture to a boil. Reduce heat to low, cover pot, and simmer 15 minutes, or until squash is tender. Stir in chicken and salt; continue to cook 2 minutes, to heat chicken through. Ladle into bowls. Garnish each bowl of soup with a sprinkling of parsley.